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Portuguese Wine-Braised Potatoes with Garlic, Bay and Chilies
1 hour 25 minutes active
The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side. We adapted her recipe, opting to use a mixture of wine and chicken broth for simmering (wine alone tended to toughen the exteriors of the potatoes) and substituting jarred crushed peppers—the type often smeared onto Italian sandwiches—for the spicy Portuguese red pepper paste called massa de malagueta. If you cannot find crushed peppers, simply use ½ teaspoon red pepper flakes instead.
pounds Yukon Gold or red potatoes, peeled and cut into 1- to 1½-inch chunks
medium garlic cloves, minced
01In a medium bowl, toss the potatoes with the garlic, bay, crushed peppers, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.
Pardon the interruption
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Took longer to cook and thicken in a 3 qt saucepan. Turned out perfect. Delicious.